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Mar 9, 2012 08:44 PM

Roast Beef Dinner Menu Suggestions/Critique

I have company coming next weekend for a prime rib roast dinner. We will be a small group. My plan is to have two-rib roast salted a couple of days before roasting; sear at 500F for 15 min and continue roasting at a low temperature. Serve it with an Yorkshire pudding and roasted carrots and parsnip; steak-house wedge salad to start and an apple tart with sharp cheddar to finish.

What do you think? I welcome any suggestions that you might have. What do you think I should serve before the meal? Alcohol-wise, I am thinking to start with Bourbon/Coke cocktails, move to Cab Sav with the meal and Brandy to finish.

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  1. can i come over too? I'll help in the kitchen :) Sounds wonderful. How about drinks like a sidecar? I don't even know what it is, think i have had it once or twice, but seems to me that it goes with your "theme". Enjoy!

    3 Replies
    1. re: smilingal

      a sidecar is a sweetish brandy-based drink.

      1. re: hotoynoodle

        oh - i think i was meaning another drink which was with bourbon as well.

    2. sounds great!

      various schools of thought on pre-salting meat. a quick google-fu will show you that and perhaps change your mind, but air-drying in the fridge for a while is excellent planning either way.

      my carer is as a sommelier and beverage director... i DO NOT like sweet drinks, as they deaden the palate, so would not like coke with my bourbon. especially if you're serving a good, small-batch type. have an ice bucket, a pitcher of water and some coke on the side if you think your friends prefer it that way. will you be serving those pre-dinner? if not, and with the salad, i'd strongly recommend a gin drink instead. (think "mad men": hilarious episode where they get trashed on martinis, with wedge salads and oysters.) but don't transition your friends from brown liquor to white. oy! pick one liquor, then wine.

      i also generally prefer syrah with roasted or grilled beef. california cabs can really go overboard with oak and tannins, while a decent french syrah will have gorgeous gamey aromas with some smoke and plenty of body to stand up to the meat.

      if you can afford cognac instead of brandy, it will be a gorgeous end to your feast.

      have fun!

      6 Replies
      1. re: hotoynoodle

        I totally second the opinion above with respect to air drying in the fridge. I do that regularly and it makes for an amazing prime rib. As does your plan to low temperature roast.
        An appetizer would be a good move perhaps? Snacks with drinks before dinner are usually appreciated, and it can be a simple appetizer, too.
        I'm also on my way over for dinner...

        1. re: freia

          yeah, even salted nuts and gougeres would be fine. i don't like serving any booze without something to eat. can lead to a treacherous evening, lol.

          1. re: hotoynoodle

            I second the gougere. I would also offer something other than or in addition to the bourbon/coke which I would not be interested in drinking--too sweet.

          1. re: hotoynoodle

            Unless you know your guests' tastes in red wine, I'd suggest offering both a bordeaux and a burgundy. I loathe bordeaux to the extent that I'd stick with water if that was the only option.

            1. re: greygarious

              All Bordeaux? wow, that's a big category!
              What bothers you so much about it if I might ask?
              no stake in the answer, just curious about such a strong reaction.

          2. A two rib small is your group?

            1. Your dinner sounds good! When I make a roast beef dinner I must have peas and roast potatoes with it. And the Yorkshire puddings, of course.

              1. Sounds great. Bourbon and coke would be terrific if I could have mine without the coke.